Potatoes Sautéed in Olive Oil and Herbs

This is ideal for a family dinner, but it works just as well for two. You can eat half of it one night and the other half two days later. You can also use the leftover potatoes and herbs to make a great potato salad.

Yields 4 servings; serving size ⅔ cup

Calories: 123.79

Protein: 1.17 grams

Carbohydrates: 13.74 grams

Sugar: 0.04 grams

Fat: 6.89 grams

8 large new or fingerling potatoes, scrubbed and sliced ¼″ thick

2 tablespoons water

2 tablespoons olive oil

¼ cup fresh Italian, flat-leaf parsley, chopped

2 teaspoons dried rosemary or 1 tablespoon fresh rosemary

1 teaspoon dried sage leaves or 1 tablespoon fresh sage leaves, torn

Salt and pepper to taste

  • Prepare a nonstick pan with nonstick spray. Add the potatoes and water, cover, and cook for 15 minutes over medium heat.

  • Remove the lid. Toss the potatoes with olive oil, herbs, salt, and pepper. Reset heat to medium high.

  • Brown quickly and serve.

Cook Once, Eat Twice

Any of these recipes can be doubled, saved, and reheated for another night. Adjust the recipe if you are expecting a large number of guests. If you have leftovers, cover them tightly and refrigerate them.

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